NUTRITION

SERVINGS

INGREDIENTS

2 cups shredded zucchini

0.5 cup chickpea flour

1 large egg

0.5 cup liquid egg whites

1 large eggs

1 tbsp nutritional yeast

1 tbsp fresh parsley

1 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp avocado oil

PREPARATION

• 1

  Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible until very dry.

• 2

  In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, sea salt, black pepper, and garlic powder.

• 3

  Stir in the squeezed zucchini, one large egg, liquid egg whites, chopped parsley, and scallions until a thick batter forms.

• 4

  Preheat your waffle iron and lightly grease with avocado oil.

• 5

  Scoop the batter into the waffle iron and cook for 6-8 minutes, or until the exterior is deeply golden and crispy.

• 6

  While the waffles cook, bring a small pot of water with a splash of vinegar to a gentle simmer and poach the remaining two eggs for 3 minutes.

• 7

  Place the crispy waffles on a plate, top with the poached eggs, and garnish with extra fresh herbs if desired.